Description
Savor the flavors of summer with this creamy and tangy Loaded BBQ Macaroni Salad, packed with fresh veggies and perfect for any gathering.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- ½ cup barbecue sauce
- 1 tbsp Dijon mustard
- ½ cup red onion, finely chopped
- ½ cup bell peppers, chopped
- ½ cup celery, diced
- ¼ cup green onions, sliced
- 1 cup shredded cheddar cheese
- Fresh parsley (optional), chopped
Instructions
- Cook elbow macaroni in a large pot of salted boiling water until al dente (about 8–10 minutes). Drain and rinse under cold water.
- In a mixing bowl, combine mayonnaise, barbecue sauce, Dijon mustard, salt, and pepper. Mix until smooth.
- Add red onion, bell peppers, celery, green onions, and shredded cheddar cheese to the dressing. Stir well.
- Gently fold in the cooled macaroni until evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Customize by adding proteins like grilled chicken or chickpeas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg